Best 2 Sweet And Salty Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey as we explore the tantalizing world of sweet and salty cakes. These delectable treats offer a unique symphony of flavors, where contrasting elements come together to create a harmonious balance that dances on your taste buds. Prepare to embark on an adventure that will awaken your senses and leave you craving more.

Here are our top 2 tried and tested recipes!

SWEET-AND-SALTY CAKE



Sweet-and-Salty Cake image

Categories     Cake     Sauce     Bake     Pastry

Yield makes one 3-layer 8-inch cake or one 2-layer 9-inch cake

Number Of Ingredients 4

1 recipe Devil's Food Cake batter (page 98)
1 recipe Caramel Buttercream (page 159)
3 cups coarsely chopped chocolate-dipped pretzels
1 teaspoon fleur de sel or other flaky sea salt

Steps:

  • Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
  • Pour the Devil's Food Cake batter into the prepared pans and bake as directed.
  • While the cake layers are baking and cooling, prepare the Caramel Buttercream, if you have not already done so. Set it aside.
  • Once the cakes are at room temperature (or are out of the refrigerator or freezer, if prepared in advance), ice the cakes with the caramel icing, reserving some of the icing for decorating the cake (see Icing a Cake, page 14). Don't refrigerate the cake after finishing the final coat.
  • With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling pretzels, gently press the chopped pretzels, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
  • Fit a pastry bag with a medium round tip and fill it with the remaining caramel icing. Pipe dots along the perimeter of the cake top (see Filling a Pastry Bag and Piping, page 11).
  • Lightly sprinkle fleur de sel over the tops of the piped dots. Inscribe the cake, if desired, and serve it immediately, or keep it refrigerated, covered or uncovered, for up to 3 days. Bring the cake back to room temperature for about 1 hour before serving.
  • Polish your look
  • For something slightly more traditional, leave out the pretzels and salt and instead drizzle Caramel Sauce (page 186) over the top of the cake for a pure chocolate-caramel combination.

SWEET AND SALTY CAKE



SWEET AND SALTY CAKE image

Categories     Chocolate     Dessert

Number Of Ingredients 29

CHOCOLATE CAKE:
3/4 cup dark unsweetened cocoa powder
1 & 1/4 cups hot water
2/3 cup sour cream
2 & 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup shortening
1 & 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
SALTED CARAMEL:
1/4 cup water
1/2 cup heavy cream
1 teaspoon fleur de sel
1 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup sour cream
WHIPPED CARAMEL GANACHE FROSTING:
1/4 cup water
1 pound dark chocolate (60-70% cacao), chopped
1 & 1/2 cups heavy cream
1 cup granulated sugar
2 tablespoons light corn syrup
2 cups unsalted butter, soft but cool, cut into 1/2-inch pieces
2 teaspoons fleur de sel, plus more for garnish

Steps:

  • CAKE: Preheat oven to 325°. Butter three 8-inch round cake pans. Combine cocoa powder, hot water, and sour cream. Sift flour, baking power, baking soda, and salt together. Beat butter and shortening on medium speed, 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs. Add vanilla and mix well. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Bake 35-40 minutes. Cool for 20 minutes. CARAMEL: In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat about 6-8 minutes. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then refrigerate until time to assemble the cake. GANCHE: Put the chocolate in a bowl and set aside. Bring the cream to a simmer over very low heat. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat for 6-8 minutes. Remove from heat and let caramel cool for 1 minute. Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Slowly stir in a circle until chocolate is completely melted. Let cool. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter. Beat on high speed until mixture is fluffy. ASSEMBLE: Spread caramel over the top of 1 cake layer. Spread ganache frosting over the caramel. Sprinkle fleur de sel over the frosting. Top with the 2nd cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the 3rd cake layer. Spread with caramel. Crumb coat the cake and put in refrigerator for 15 minutes. Frost the sides and top. Garnish with a sprinkle of fleur de sel.

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use room temperature ingredients: This will help your ingredients mix together more evenly and create a smoother batter.
  • Don't overmix the batter: Overmixing can make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Don't open the oven door during baking: This can cause the cake to fall.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days.

Conclusion:

The recipes for sweet and salty cakes in this article offer a unique and delicious twist on a classic dessert. With a combination of sweet and savory flavors, these cakes are sure to be a hit with everyone who tries them. Whether you're looking for a special occasion cake or a simple snack, these recipes have something for everyone. So next time you're in the mood for something sweet and salty, be sure to try one of these recipes. You won't be disappointed!

Related Topics